Hi, I adapted this one from a recipe that was in this week's paper:

gluten-free Tomato Bisque

1 29-oz can whole peeled tomatoes (I like San Marzano)
1/3 cup mayonnaise
juice of 1/2 lemon
2 Tablespoons sugar
salt and pepper to taste
dash of Worcestershire sauce
1 Tablespoon chopped parsley
1 finely chopped green onion
1 teaspoon grated orange zest


Place all ingredients in pot, blend with immersion blender, and gently heat. Can also be served chilled.

If you are not dairy-free, you can add a couple of tablespoons of heavy cream to each bowl and garnish with a little bit of fresh basil!